bread improver

[timfulford]

I when I make bread by hand or in my breadmaker I use improver which makes the bread last for much much longer, in fact it doe not go solid like it can do if you keep homemade bread. Is anyone else using it? Any suggestions or tips for use in TM?

[Cuilidh]

Hi Mindmapper and welcome to the forum - it's a wonderful place to be.

To the best of my knowledge most of us would use bread improver.  I personally use Vitamin C powder, which I believe is much the same thing - but if you just wait a wee while, I am sure you will get a huge number of responses to your query which will answer your question more fully that I have.

[cookie1]

Yes lots of us use bread improver. I never used to but gave it a try and felt my bread was better for it. I just add it in to the bowl with my flour. I don't use it for my latest craze of sourdough though.

[judydawn]

I also use it mindmapper1 - more for the end product though than for storage as I freeze everything I make or I would eat it all in one day    My rolls/loaves are much better when I use it, they seem to rise quicker too.

[Kym]

Sorry to crash but does anyone know if there is an improver without nasty additives in it?

[cathy79]

Sorry to crash but does anyone know if there is an improver without nasty additives in it?

Haven't looked for one - I'm perfectly happy with my bread without any improver, so haven't needed to use it.  But that is why some of us avoid using it.

[andiesenji]

I just use a heaping tablespoon of dry milk powder and a teaspoon of vital wheat gluten and a half teaspoon of citric acid.  You can use ascorbic acid but I always have citric acid handy so I use that.

[Meagan]

I use an all about bread natural bread improver.

[achookwoman]

Hi,  never use it.  Spoke to the owners of No Knead Bread,  and they said that if you use good flour you shouldn't need  it.  keeping bread at our house is not an issue as it is either eaten straight away or frozen.

[Katya]

I don't use it (I'm not even sure if it is available in the UK) and I find my bread lasts OK without it.   I keep it in an old shop carrier bag in the bread bin and it never seems to go mouldy like bought bread used to.

[zebraa]

I don't buy bread with preservatives in it so I would never add it to my bread.

If I want bread to last longer I do a no knead one.

[Cornish Cream]

I don't use it (I'm not even sure if it is available in the UK) and I find my bread lasts OK without it.   I keep it in an old shop carrier bag in the bread bin and it never seems to go mouldy like bought bread used to.

Lakeland sell bread improver Katya.

[timfulford]

I don't use it (I'm not even sure if it is available in the UK) and I find my bread lasts OK without it.   I keep it in an old shop carrier bag in the bread bin and it never seems to go mouldy like bought bread used to.

Lakeland sell bread improver Katya.

they do but at a wonderfully inflated price!

[andiesenji]

There are several "bread improver" products sold in the U.S. but they are essentially a combination of the things I listed in my earlier post.

I've been a member of the Bread-Bakers email list for almost twenty years.
Over the years there have been several discussions about "bread improvers" or "bread enhancers" and some of the ingredients used by very experienced bakers.  Peter Reinhart, author of several fine bread baking books is a member.

Some contain powdered lecithin  or guar or xanthene gum, (none of which I  use) which helps to evenly distribute any fat throughout the dough.

There are "specialized" dough enhancers for rye breads to lighten them, and enhancers for Italian artisan breads, to improve the crumb texture and help them rise evenly. 

I stick with the milk powder, gluten and citric acid because it works nicely for me, giving an even rise, tight crumb and retards staling a bit. 

There is a dough enhancer for gluten free breads  but  I've never tried it. 
The ingredients are easily available so one should be able to put some together with no problems.
Another lists the ingredients as:  Whey, Soy Lecithin, Tofu powder, Citric Acid, Dry yeast, Sea
Salt, Spice Blend, Corn Starch, Ascorbic Acid, Natural Flavors